Black Bean and Butternut Squash Burritos

October 24, 2011Angela (Oh She Glows)

by Angela (Oh She Glows) on October 24, 2011

Isn’t it cruel that I’m dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these for dinner and had leftovers for lunch today. Oops?

The truth is, I was just too busy stuffing my face with burritos yesterday!

Burritos are delicious, versatile, portable, filling, and a great source of vegan protein. What’s not to love? Plus, what other food are you challenged to stuff a thin, tiny wrap with as much filling as possible while avoiding explosion? The challenge is thrilling.

Why in the world have I not made vegan burritos before?

Luckily, you guys keep me in line! A vegan recipe blog without a burrito recipe has not been unnoticed by many of you. I’ve had several requests for a black bean burrito recipe and I finally got my butt in gear. I just had to wait until inspiration struck.

Inspiration turned out to be a huge craving and a butternut squash that wasn’t getting any younger.

Burritos it is.

4.5 from 14 reviews

Black Bean and Butternut Squash Burritos

By Angela Liddon

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.

Toppings (Optional):

avocado

salsa

vegan sour cream

spinach/lettuce

cilantro

Directions:

Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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This recipe takes a bit of time due to roasting the squash and cooking the rice. My suggestion is to cook the squash and rice the day before. Then all you have to do is throw some things in a skillet and it will come together in 20-30 mins.

Sautee chopped onion, garlic, and red pepper in a skillet.

Add your salt, seasonings, cooked beans and cooked rice:

Now stir in 1.5 cups of cooked butternut squash. I mashed mine up a bit with a fork, but left some larger pieces too.

Stir in 3/4 cup Daiya cheese (or your preferred cheese) and heat until melted. I can’t even begin to describe how amazing the cheese made this mixture. It went from good to mind blowing! I don’t suggest skipping the cheese.

Now wrap it up and add your desired toppings. If you use about 3/4 cup of filling per burrito it should serve 4 comfortably.

Take the end closest to you and wrap it over and tuck underneath the filling.

Monster hands, optional!

Now finish rolling the wrap until the lose end is on the bottom.

With a knife, slice through the centre.

Somehow I managed to avoid explosion!

We both agreed that these are the best vegan burritos we’ve tasted and we’ve tried a lot. I’ll be making these again and again! The black and orange is also pretty festive for Halloween, don’t you think?

It also makes a great salad topper too.

…and a great post-workout feast which is how we enjoyed the burritos yesterday. The only thing missing was a cold beer!

Those look amazing. My husband eats Mexican food for lunch every day, so he never wants it for dinner. I think these are different enough that he could still enjoy them even after hitting up the Chipotle for lunch!

Angela~ I fell off the vegitarian wagon last week! I consider myself 95% vegetarian, vegan where possible. I eat dairy products. Anyway, I could sure use you to get me off the couch. Inspiration needed. (A good post: Keeping/getting active when the weather turns cold)
Love to you, Eric and Sketchie.

haha I love that – the best burritos I’ve ever made… the only ones I’ve ever made. Too funny. Kevin and I used to LOVE homemade burritos. He actually taught me how to fold them just like you’ve shown us. My only problem is I always put way to much stuff in them!

Oh my, those are great looking burritos! I always surprise myself by how easy they are to make, and how much I enjoy eating burritos. I should make them more often – and now I have this recipe to try as incentive!

Oh wow this sounds delicious! I bought a ginormous butternut squash at the market last week and I froze half of it; I think this recipe will be the perfect way to use some of it. I can’t wait to try it. Also I’m extremely hungry now and lunch is still 2 hours away… time for a snack!

Beautiful looking recipe, Ange. It’s such a coincidence too: my mom tried her first vegan burrito yesterday at this awesome vegan restaurant near my school. It didn’t have butternut squash, but instead scrambled tofu, along with black beans and avocado and vegan cheese. It was pretty incredible.

Very nice! I love the look of the recipe and that it is so portable (this just struck me). I also like how you offer suggestions for the ingredients to be used in other recipes. A lot of times people just let the cooked ingrediant of choice go bad ’cause they dint put it to another use.

Yes Angela, it’s very cruel of you to dangle those delicious looking burrito photos in front of us just hours before lunch!!! lol! But luckily, I have leftovers of the creamy avocado pasta from last night. I’m getting addicted to your recipes – thanks so much for your wonderful blog! I always look forward to what new brilliant recipe ideas you have in store for us. :)

This looks fabulous, the best way to do burritos though, is to pan grill them after you roll them up and before you cut them in half.
If you put a little bit of earth balance in a hot skillet (medium heat) and put the burrito in the pan so the end of the roll is on the bottom, it’ll fuse to the layer under it in about two minutes, then you can roll it so you grill all the outside – takes about three rolls and makes your burrito kinda square. This makes the outside of the tortilla kinda crunchy and the inside soft and warm and gets rid of the rawish flavor of the tortilla and makes sure the whole thing is warm through.
My dad’s been searching for years for a mexican restaurant that knows this trick and swears it’ll be the only one he goes to once he finds it. It takes a bit longer but it’s sooo worth it.

I wanted to say this on your last post, but 7 zilliion people commented, so I’ll say it on this one – I am SO SO SO impressed that you were able to feed a group of guys not just veggie but VEGAN football foods, and they ate them right up, and love them to boot. If that right there isn’t a resounding argument for the deliciousness (not just edibility) of some vegan meals, I don’t know what is. I am tempted to try them on my husband but… where would I find nutritional yeast?

Thanks Ella!
You can find nutritional yeast at many bulk food stores, or in the natural/organic section in most grocery stores. I actually asked people to comment on my pumpkin mac n cheeze post saying where they buy the nutr. yeast from, so those comments may help you locate it! There were tons of suggestions: http://ohsheglows.com/2011/10/13/vegan-pumpkin-mac-n-cheeze-sauce/

awesome – I totally have to try squash in my next burrito!! That would be so tasty and such a great texture… I have the same issue with wraps wanting to explode :) I always just want to stuff too much of whatever yummy filling there is in there! This one might be especially problematic… cause squash and avocado are two of my faves. Did you try baking them after wrapping? It means waiting longer to enjoy it, but if I can hold out I think I’m going to try these baked with a bit of salsa on top :) thanks for sharing Angela!

Awesome, it’s so hard to find tasty ideas for vegetarian and/or vegan Mexican food that doesn’t involve way too much CHEESE! And if you’re vegan, no cheese! I also love using Mexican “fillings” to top my salads.

It seems like you always know what I’m craving for dinner and these burritos were no different. I’ve had a kabocha squash sitting on my counter for a few days now and these will be the perfect use for it, if I do say so myself. And hopefully there will be a little left over so I can whip up a batch of your mac and cheese for tomorrow night. Orange skin, here I come!

Yay burritos! I cannot believe you haven’t ever made vegan burritos before! They’re one of my staples! So easy to just stuff whatever is around into a tortilla and call it lunch. I usually bust out my bf’s George Foreman grill and grill up some veggies to mix in with salsa, hummus, beans, rice… whatever is in the fridge at the moment. Burritos are so fun. I’m sure this recipe is going to be the start of something great for you :P

You’re right, it was mean posting this before lunch :p I’m sitting (very hungry and bored) in class right now and this looks insaaanely good! I don’t normally add rice to my burritos but I’m tempted to try it now, yummm!

Love burritos or wraps of any kind and these look delicious. The best burrito I ever ate was a combo of sweet potato, kale, brown rice and a spicy peanut sauce from Choices Market. I need to recreate it again soon!

Yum! I’ve made almost the exact same recipe, but with sweet potatoes and some corn. Instead of sauteing or roasting anything, I just throw it all in my crock pot, and it’s all cooked for me 4-5 hours later!

One thing I love about your website (among the 827 things I love about your website) is how I could have had a completely filling meal (of Butternut Squash Mac ‘n Cheeze no less), pop on the web to check today’s update, and find myself completely desiring that burrito. If the Mac is any indication, this is going to be heavenly, I can’t wait to try this! Thank you (as always) for sharing!

These look so delicious–the colors are also beautiful. Talk about eating with your eyes, I wish I could grab these right from the screen. And I’m already trying to figure out what I need to get to make them for dinner tonight :)

That’s it. Time to go find some healthy tortillas/wraps in my local store.
Too bad all I’ve found are white, “wheat”, and corn (the wheat and corn aren’t even whole grain), and that that aisle has an odd smell…
But once I find them, these will be one of the first recipes I’m trying!

Mmm I love butternut squash, I have one in my fridge at this very moment :-)
Your recipes sound delicious and your photos are beautiful!
Definitely going to take some ideas from this to cook up a dinner later this week!

we made your blk bean/butternut burritos last night and they were AWESOME!! yes, caps were used. My husband and I were both quite skeptical. We occasionally like squash, but not always. And we were esp skeptical after you said you’d never made a burrito before!! but good job, we loved them :)

I find it hilarious that you’ve never really attempted the vegan burrito before…they make my life complete!! :) My favorite burrito ever is very similar to this one, with the major difference being that I use sweet potato instead of butternut squash. I’ll have to try that!

Just made the black bean and butternut squash burritos and they are really yummy. Ours ended up being minus the rice (since I had a bit of a problem getting it to cook all the way) but they were super delicious and plenty filling without it. Thanks Angela!

I made these from a different recipe recently, which was my 1st time cooking with butternut squash, but I’m going to try this one next. I’ve been wanting to try the Daiya cheese, so this will be a great opportunity to use it.

We made these over the weekend and they were excellent! I loved this recipe! Thanks for posting it. I am going to have it again today for lunch over salad with a tortilla and a touch of vegan ranch…delicious!

This recipe looks delicious! I have so many squash right now from my CSA and this one will definitely go into my rotation. Your photos are beautiful as well. I just started a food blog this summer based on my CSA share. If you have a chance to check it out, I’d love any feedback or pointers! Thanks for your great recipe ideas.

I heard reference to this recipe on the radio in Chicago last night. The announcer said that his wife made these black bean, butternut squash burritos and he has been been thinking about them all day. Then he told the audience if they have not tried them, they need to find the recipe and make them.

O….M…..G! These burritos are ridiculous!!! I wanted so much to have a second one, but then I realized that I would only have less of the mixture left for lunches during the week. They are beyond ridiculous…..I just can’t find the exact word, right now! I am beyond blown away by these – I don’t know how you do it. You create the most DELICIOUS recipes. I am your BIGGEST fan!!!! Thank you for this recipe! :D

I made these but used sweet potato instead of the squash and it was soooo good!
Great the next day as a salad on top of some spinach with a dressing of lime, garlic and olive oil.
My hubby scrambled some eggs and had them on top of the warm leftover mixture and had a southwestern scramble. You could just as easily do a tofu scramble on top.
Delicious!

I just made this for lunch and WOW it was amazing. I added a little extra more cayenne and served it on top of a salad with some chopped avocado. Thanks for the recipe, this is going to make a great brown bag lunch for the week!

Hello Angela:
I just had to write you and tell you that I finally got around to making these today and they are amazing! No wonder it is an all-time favorite recipe- that was the best burrito I have ever had. THank you for inspiring all of us with your wonderful recipes.

I made these tonight (finally) and they were absolutely amazing! My steak loving, need meat at every meal boyfriend not only agreed, but said we should have them all the time. Thanks for an awesome recipe!!! :)

Thank you so much for this recipe! I subscribe to a CSA and we have been getting some kind of winter squash in our box every week. I have made this recipe 4 times since you posted it with 3 different kinds of squash…and they all worked perfectly. When I don’t have tortillas, I leave out the cheese and serve it as is. I love it with a dash of hot sauce and a little squeeze of lime juice.

I am so un-original when it comes to creating recipes so I’m appreciative for what you come up with for the enjoyment of the rest of us! My sister-in-law actually made these tonight and raved about them so I will be adding them to next week’s meal plan! Or maybe lunch tomorrow. Thanks!

Oh my! I just finished eating these for lunch and they are AMAZING! It took all my strength not to just dig into that filling with a fork! Haha. I will definitely be looking forward to leftovers. Thanks so much!

Surprisingly delicious… Such a shame I doubted this combination of ingredients for so long! I was worried that I wouldn’t like the butternut with the filling (sautéed bell pepper, onion, garlic…) and the trimmings (avocado, cheese, salsa) to boot, but… lo’ and behold: best lunch I’ve had in a long time! Thankyouthankyou! Marvelous recipe and definitely one I am looking forward to repeating tomorrow with today’s leftovers. :)

I tried these out tonight. My meat eating boyfriend was very pleased with the results! I put cheese (the dairy product) on his portion. I also wrapped them with a little avocado, lettuce, and salsa. Thank you for sharing this recipe!

My Dad attended a Diabetic Medical Convention. He is a Medical Doctor that specializes in diabetes. One of the items that was catered at the Diabetes Conference was one of these butternut squash and black bean humus burritos! My Dad brought a couple for me to try and they were an instant knock out! I just now found the recipe, Thank you for posting! Happy Eating!

We made these tonight and they were a HUGE hit! I’m a new vegan, and I go to your site EVERY day for recipes and inspiration. I have a young family and everything I’ve made so far has been delicious and well received! Thank you so much!

I made these a couple nights ago…AMAZING! Haha. I had to sub the butternut squash with acorn squash, but I think it turned out the same as it would with butternut. Putting it all together took a bit longer than expected but OH MY was it worth it. I had to hide the leftover filling from the rest of my family, they couldn’t believe how good it was! I used it in tortillas for wraps, in pita with spinach, and as topping for a black bean patty. This stuff is SO versatile! Definitely looking forward to trying more of your delicious recipes after the success of this one:) Thanks for sharing it!

I made this today, and absolutely love it! The combination of the flavors…the sweet and salty and spicy…my tongue was in heaven! I added my leftover spinach to the filling, and it was divine, with and without it. And you are sooo right about the cheese….it is a must! I hesitated about trying it (I’m not a vegan…but am transitioning into a more plant based diet), but I must say that I love it! I would never know that it was “vegan” opposed to regular dairy cheese. It’s definitely a new favorite…thanks! The filling is definitely quite versatile, and will be included in my meals throughout the week. Thanks for sharing, and showing me that being a vegan doesn’t mean you only eat salad…not that there’s anything wrong with salad ;-) Can’t wait to try your other recipes!

Going to try to make this tonight. Could you substitute nutritional yeast to get the cheesy flavor and texture, do you think? I don’t have the cheese product you mention, and prefer not to use dairy cheese.

Thank you so much for this recipe. These burritos were so good. Im fighting myself not to have another one. LOL I just started my vegan journey and have to warn you, I will be stalking your site from now on! ;)

Angela,
I just made this for the first time this year. I made it last year as well. It is sooooo delicious and easy!!!! I love so many of your recipes! I think I’ve made your adventure cookies at least 5 times!!
Thanks :-)

Made these tonight with squash that I had grilled for dinner the night before. The twins (12) only tasted one tiny bite of the grilled squash and declared it a “no thank you”. But tonight they ate every morsel of this recipe! I wanted to make “Mexican” but we had already had red meat and we are eating one vegitarian and 2 fish meals a week in an effort to cut back on “meat”. So my regular taco and enchilada recipes were out – plus I had the left over squash, which I thought turned out awesome on the grill. With this great recipe I was able to do both, eat up the leftovers and have Mexican, and it was amazing. I will check this site again in the future! thank you!

I made these tonight and they are beyond amazing! Truly a perfect meal for early fall. We are big burrito fans around here so when I heard, “this is the best burrito I’ve ever had!” from my family, it meant something. Simply amazing! I have made a few dozen of the dishes from this website and they never, ever disappoint. Thank you so much!

I made this tonight and it is delicious – I didn’t add the rice because I do the low carb diet but it still is fantastic! I made alot so I have leftovers for lunches and maybe another meal. Thanks for a wonderful recipe.

These were A-MAZING!! Not only was the filling great for burritos on day 1 but we used some leftovers to make enchiladas. I just lined a few corn tortillas with large spinach leaves and filled each with a dollop of the butternut blackbean filling, rolled them up in a baking dish, then covered with some leftover sauce I had in the freezer. Voila!! Instant 2nd day hit. Thanks Angela for sharing another great recipe!!

Hi Angela, I’ve so far made 4 of your recipes including this one and I can’t stay silent any longer. These burritos are absolutely delicious! My husband is a huge meat eater and absolutely loved them! I can’t thank you enough for your effort and creativity in making such great food, it’s truly an inspiration — everything I have made of yours has been fantastic!

Oh my gosh, the black bean and butter squash burritos are amazing. I made them for lunch for my friends and they were a hit. I love them!!! Easy to make and very flavorful. Thank you so much for sharing :)

So…my husband and I have been vegan for a grand total of six weeks now…and THIS is the recipe that made it all possible. After a particularly troubling visit w/ the specialist who treats my Lupus, I came home to announce to my husband that, on my doctor’s advice, I was vegan. But first, I made these burritos. When he was about 2/3 through his burrito, and mumbling (when he stopped chewing) that this was the best dinner he had eaten in quite a while…I said, “Good! Glad you enjoyed it. It’s vegan. WE’RE vegan.” No problem! Since then I have tried several of the recipes from your blog and enjoyed them all. Thank you for making our transition so much easier than it might have been!

Ooops…we forgot the Daiya cheese! We did not have rice but used colored quinoa. Too spicy for me..so will adjust next time. We mixed sour cream/and avocado and topped with spinach. Would eat it as a salad or side dish…rather than a burrito. Different I might say.

I just made these in quesadilla form. They were a-maz-ing! The only thing I changed was I do not use any oil in cooking so I used a splash of veg broth. I will be making these again. Thank you for the recipe.

Very, very good. Served in baked tortilla bowl with shredded lettuce, chopped tomatoes, shredded carrots. Had sour cream and Mexican shredded cheese for those who wanted. Omitted Daiya because it wasn’t on the ingredient list (I missed it when copying) and didn’t notice it until I was at the end of the directions. Besides, wouldn’t have known where to find it!

I made these for dinner tonight, Yum! They are so very very good! I was done before I realized I forgot to add avacado, but I’ll be having leftovers for lunch tomorrow. I reduced the amount of cumin because I’m not a big fan of the flavor. I bet these would be good with enchilada sauce too. Love your blog, so many good looking recipes here!

You are hilarious! :D Placing a grin on my face isn’t always the easiest thing to do but today you have done it with your burrito! Plus it looks so yummy!!! :) Thank you for the smile today, you brightened my day!

I made this the other night and it is insanely amazing!! Even my non-vegan husband went back for seconds! I am a new vegan and your website is SO incredibly helpful with recipes and suggestions. It has made the switch so much easier for me! Thank you!

I LOVE LOVE LOVE these!! I made them last night for dinner and they turned out amazing. I used coconut oil instead of EVOO and also omitted the “cheese” and used it as an optional side instead, but the burritos were a HUGE hit and definitely a new favorite of mine. Thank you for sharing!!!

I made this last night and it was absolutely fantastic!! I used frozen squash and it tasted perfect. I also mixed a little greek yogurt with pureed chipotle in abobo sauce as I like the pairing of squash with chipotle. Though we’re not vegetarians this will become a staple! Thank you for the recipe.

Oh wow so delish. I made this after making the mac and cheese with butternut squash recipe and and I love this one just as much! I’m glad butternut squashes are huge because I loooove that sweet taste.

For this dish, I added kale to mix and topped with avocado, cherry tomatoes and salsa. Mmmm

Made this tonight and it was so wonderful (my husband even raved!!)! I found a flax tortilla recipe online and made those to accompany it (just flax meal, water & coconut flour). Can’t wait to eat the left-overs!!

What are your favourite brands of tortillas? I’ve tried the Food For Life corn tortillas and I can’t seem to make them edible :( I prefer flour tortillas but can’t seem to find any without things like cargeenan and worst of all L-Cysteine. I really miss wraps/burritos/fajitas, so any suggestions would be great. Or a blog post on making your own would also be a real treat. :)

This turned out amazing! I also added some finely cut up tofu to it, that I had and didn’t want to waist! So GOOOODD! Everyone in my family enjoyed it even my father who, is not big on meatless meals! Also, adding the cheese really did make it incredible! thanks so much, I’ll be most definitely following up with you now and your awesome recipes!

Angela,
I am so very excited for your cookbook! I think I’ll make this very soon with sweet potatoes instead of butternut squash (even though I do love me some butternut squash). I haven’t tried Daiya but will not skip this ingredient. :)

I made these last night for my friend and our kids. They were AMAZING!!!
I had to sub pumpkin for the butternut as it’s not in season yet here in France. And we don’t have Daiya or anything similar. I’ll be making this again this weekend! Merci beaucoup!

I made these butternut squash burritos and they were AMAZING!!! Loved the sweet & spicy flavors. Added some hot peppers from my garden, yum! Thank you for the recipe. My meat-eating husband LOVED them too! I will definitely make them again. (P.S. Don’t throw away those butternut squash seeds. Clean them, toss them in a bit of olive oil & salt, & roast them. Super delicious!)

Made a super easy version of these and they are delicious! Mashed up roasted squash w/ Nooch and cumin, stirred in black beans, rice and a pint of fresh salsa from my local Mexican grocery. Keeper recipe for sure! Thanks!

I googled “butternut squash recipes” because I had some extra butternut squash that I picked up from the farmers market. I came across your black bean and butternut squash burrito recipe and it looked delicious. And man oh man, it tastes better than it looks! I did not have any tortilla wraps so I used the pita that I had on hand. Thank you for this recipe. This will be a new staple in my home.

Made these for lunch yesterday – perfect! Just loved them. I ended up making my own crepe-style tortillas though because the ones that are sold around here mostly contain preservatives. Oh, I live in Serbia, just wanted to let you know your blog is read over here too!

This is the first recipe that I picked out to try and it was so deeeelicious I can not believe how easy it was to prepare, tasty and healthy. Thanks! Now I am going to attempt your Cheezy Soup. Can not wait!

I made these burritos last night for dinner and they were quite good. I did change up the black beans to kidney beans, and used a brown rice and quinoa mixture that I happened to have on hand. Also, I used a chipotle chili powder (about 3/4 teaspoon) and a regular mild chili powder (about 1/2 teaspoon) in the place of the cayenne, which adds a little heat but mostly has a wonderful sweet, smokey flavor that I think really compliments the taste of the butternut squash.

I know this recipe was posted two years ago, but have you thought of leaving out the rice, putting the filling in corn tortillas, and smothering it with a mild enchilada sauce?

I made this recipe for dinner tonight and it was absolutely delicious!!! I’ve been a vegetarian for many years but just recently gave up dairy products. This is a fabulous vegan dish that provides all the essential amino acids to ensure we get sufficient protein AND it tastes great! Thanks for sharing!

Hello from the UK! I’ve been vegetarian for 25 years and am currently experimenting with vegan recipes in an attempt to be healthier and lose some weight. I’ve just added the ingredients for these burritos to my shopping list, as well as those for your Soft and Chewy Sugar Free Granola Bars.

This filling is AMAZING. Just made it tonight. Blew me out of the water. I consider myself a foodie and a good cook, but never cease to be amazed at how creative, and sometimes simple, and always elegant your recipes are!

Thanks Angela, another winning recipe! Thanks to you, my hubby is eating vegan… And enjoying it! He’s always loved his veggies, but your recipes are so hearty that he doesn’t miss the meat :) Really thankful for your creativity in the kitchen.

I’ve made this recipe twice and it is the most out of this world meal you will ever eat! It scratches every itch. It is glorious. Ambrosia. Insane. Outrageous. Just one of the best recipes ever – vegan or not. No carnivore on the face of this earth could take a bite of this burrito del cielo and turn away. It’s just ridiculously good. Amazing.

This is delicious! Absolutely right in not omitting the daiya cheese. I used sweet potatoes because I love them. I also added raw corn on the cob for the same reason Angela would. Because I had it. I added some freshness and crispiness. I ate it on a sprouted grain tortilla. Yum!

There is a discrepancy in your recipe. Not a major issue, but thought i’d point it out.
In the directions below the ingredients it states to add the red pepper at the same time as the beans and rice. However in the directions that have the pictures it states to add the red pepper at the same time as the onion and garlic.

I followed the directions that are below the ingredients, not the ones that correspond with the photos. When I make this recipe again, I’d add red pepper at the same time as the onion and garlic. When I added it with the rice and beans, the peppers weren’t as tender as I’d like.

I found your site yesterday. This is the first recipe I made, and the family loved it. The flavor was outstanding. One of the best things was the link to making brown rice. Now, I don’t know if it was just me being lucky or not, but my wife and 19 year old daughter pointed out it was the first firm (and not exploded / soggy brown rice I’ve made!

I made this dish last night and it was a big hit among our family. My daughter (17) recently became a vegan. When she first broke this news to me, I was worried, truthfully scared for her decision. I knew she was a health conscience, animal lover, above all, self disciplined little grown-up. After I shared my concerns with her, she directed me to your website. I am a 50 year old Chinese American. In the past 30 some years, I shopped my 90% food at a local Chinese supermarket, 9% at Costco, less than 1% from Trader Joe’s, Vons, and other western supermarkets. ALL the ingredients you mentioned in ANY of your recipes are almost unknown to me. It was really hard in the beginning! The first thing I made for her was Granola bars for her school snack. It was a success considering a newcomer in this field. The second one was a big hit! It was Black Bean Butternut Squash Burrito. My son and husband even asked for second ones! The taste was gentle but rich. The color was beautiful!

I read your blogs everyday and appreciate your sharing thoughts with us. Thank you so much! I will continue learn from your experience. More importantly, I started to understand my daughter a little bit better and draw myself a little bit closer to her. She became more excited when she sat at the table with us and ate. I no longer a worried mom (though sometimes still). I am a encouraging and supportive family to her!

These were absolutely incredible! I made a batch for dinner tonight with a few adjustments ( 2 TBsp nutritional yeast instead of Daiya cheese, and a few dashes of liquid smoke topped with peach salsa). I am already looking forward to the leftovers for lunch tomorrow! Thanks for another great recipe!

Yes, I too wanted to know if the mixture is freezable.
I made this up last week and gave the excess to my sister-in-law. She said she liked it very much and could eat it all week. She lives alone and does not cook too often for herself because she does not have all of the ingredients. If it is freezable, I would make up a batch and freeze in individual servings for her. (I am going to make a batch for our annual pumpkinfest party–I am sure the vegetarians in the group will like it.) Thank you.

This was one of the first vegan recipes I ever tried and years later I’m still making it weekly! Your blog opened me up to a world of delicious new food options and ideas. Thank you, thank you, thank you!!

I needed to make a meal for a friend who had some surgery. He and his wife are vegetarians. So I looked over your site and liked the idea of the Black Bean and Butternut Squash burrito–it being quite seasonal. I have it all prepared to deliver later this afternoon. I sampled the finished product and found it quite tasty with a bit of a zip. I do hope that they like it. What would it matter–if someone cooked and brought the meal for you, would you ever complain. Not me.

I have made these several times for my family– hubby and 2 boys– and they love it. I’ve used butternut squash and sweet potato and I love both. I also throw in either kale or spinach. Thank you for the easy, delicious and healthy recipe!

I would never think to pair butternut squash with beans. This was delicious, I added chili powder and lots of cilantro and some lime juice. Ended up eating the filling by itself instead of making a burrito.

Another excellent recipe, why have I never thought to put butternut squash into a wrap before? Plus I found some great quinoa and chia wraps. So much food… food coma time need to lie down for a bit lol. I was worried that there didn’t seem like much seasoning, but it was perfectly balanced, the squash was delicious.

I’ve made this last week and Angela was right, I couldn’t stop eating the filling…it was absolutely delicious!!!!! I ate it in a burrito and on a salad and it was perfect every single time!!! Will definitely make this again and you NEED to make this for your family! They will love it, guaranteed!!!!

These were FANTABULOUS!! (That’s right. I’m an educator using a made-up word and I don’t care. It’s the only word I can think of to describe how amazing these were!)
My son gave me a butternut squash from his garden months ago and having never baked them before, I wasn’t sure what to do with it. I googled a vegan gluten-free butternut squash recipe and I am beyond thrilled that this one turned up. SO STINKING GOOD! The balance of flavors in this recipe is sublime. I used gluten-free burrito wraps and crushed some avocado with lime juice, salt and pepper, garlic powder and onion powder and made a spread. Thank you for taking the time to share this amazing 10-star recipe! I will be making it again and again.

Hubby & I just made these & they are amazing. Also tried them just with tortilla chips & it was good as well. Excited to try as a salad topper. This is being added to the list of meals to make for non-vegan friends to show them that being healthy tastes good. Might use nutritional yeast instead of Daiya to make it healthier since Daiya has so much oil in it. We used avocado & salsa. If anyone has a great recipe for cashew free & soy free vegan sour cream, please let me know!

Hi Sadie, I’m glad to hear you enjoyed the recipe! In terms of vegan sour cream, you can always sub in sunflower seeds for cashews. I’ve found the sub isn’t exactly 1:1, though. For example, rather than soaking 1/2 cup of raw cashews overnight, draining, and then blending them with 1/2 of water, I’d suggest using 1/4 cup plus 2 tablespoons of soaked raw sunflower seeds (and then drain, rinse, and blend with 1/2 cup of water). Hope that helps!

I loved this recipe!! I’m even writing about it on my blog and how much I loved it. Thank you for this recipe. I’m experimenting with vegan cuisine and my friend brought me to your website. I’m so happy that she did!!

Has anyone tried freezing this filling and does it thaw and reheat well? I am currently planning on things to stock my freezer before my baby is due next month and I love this recipe and would love to have some filling on hand.

Hi Lindsey, Congrats on your pregnancy! So exciting.
I think you could freeze this filling. I can’t see why not! I would probably cool it gently, and either place it in a freezer bag with the air sucked out or fill a freezer-safe container with it (I might even place some wrap covering the top to prevent freezer burn). I hope this helps. If you try it out I’d love to know how it goes!
Just a side note: I’m hoping to revamp this recipe in the future since it’s an older one. You may want to play around with the spices in the filling (chili powder or my 9 spice mix would be fun additions to the cumin powder) Just a thought!

Update: I used the filling to make up small burritos (note that I used old cheddar cheese and not diaya) and they froze and reheated wonderfully. To thaw I cover with a damp paper towel and microwave them for 3 minutes at 50% power.

We grew about 10 nice Butternut Squash this summer and we’re still looking for nice recipes for them. This one served us well! We didn’t use the vegan cheese but used a sprinkle of nutritional yeast instead. This was delicious. Thank you Angela.

Hey Dee, the burrito filling should keep in the fridge in an airtight container for 4 to 5 days. I haven’t tried it as a sandwich filling, but I can’t see why that wouldn’t be delicious paired with some avocado, lime juice, and sea salt! It’s delightful as a salad topper too.

I know I’m late to the game on this recipe, but just made it this week and wanted to recommend it to all! It was so easy and so delish. I made the rice and roasted butternut squash ahead of time so after work, it was just a matter of throwing it all together. And will def be trying as a salad topper. Great idea for a healthy and yummy dish!

Hello,
I have made this multiple times without the daisy (May try a little nutritional yeast instead) and they are delicious. My daughter asks me to make this on a regular basis. Could I freeze the burrito mix to have for a later time? Thought I may make it ahead. I have both of your cookbooks – thank you so much for the recipes. Happy new year.

I’ve been making this recipe every month and I am OBSESSED. Best burrito recipe ever. I also made it for my family (mostly meat eaters) around the holidays and they loved it as well. You cant go wrong with this one!!